Cook the tomatoes in boiling water. Then, cool them down in water and ice. Peel them, and remove the seeds. Pass them through a sieve. Add to the sauce, the anchovy casting, pepper, oil. Mix all and pour the mixture in molds. Put in the freezer.
Apart, prepare the basil. Cook the basil in boiling water, then add it to frozen water. Mix the basil with some water and divide it into equal parts. Store in the freezer. Cut finely the pitted olives with a knife, add a few drops of oil and put aside. Shell the shellfish and marine with salt, sugar and lime. Cook the pasta in salted water, drain it and add to the shellfish and olive paste.
Serve, placing in the middle of theplate the tomato sauce, then add the stuffed pasta and decore with capers, burrata, a few drops of oil, and grated basil.
Wine Suggestion: this plate is like a beatifull painting. It’s a combination of spectacular ingredients: olives, shellfish, capers, tomatoes, burrata, that create a variety of flavors mixed together. A sweet aroma and juiciness are the main features, and the combination with the wine must be favored flavor and texture, with a sufficient alcohol, like rosé wine Aglianico del Taburno.